Red blends (other than Classes 17, 18 and 19) (Specify the blend)

Grapes are picked at optimum ripeness of 23-25 Balling and kept on the skin for cold maceration for at least 3 days. This also allows some natural fermentation to take place. The juice is then inoculated with a homemade brew of yeasts including three different commercial strains. It is fermented in open stainless steel tanks at temperatures between 24 – 28 °C and kept on its skins for 4-7 days with regular pump overs and punch downs. After fermentation, the free run juice is drained and the skins are gently pressed. It finishes malolactic fermentation in stainless steel tanks. Aged for 8 months in 3rd and 4fh fill French oak

Ripe raspberries and some pepper spice on the nose. The palate is soft, sumptuous, juicy and round with elegant tannins and lots of berry fruit. This wine will compliment food such as rack of lamb with mint dressing or even a thickly cut fillet of beef.